2767 Côtelettes Montglas

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and shallow fry the cutlets in butter on one side only. Drain them well and coat the cooked sides with a spoonful of Montglas mixture.

Smooth dome shape, sprinkle with fine white breadcrumbs and melted butter and place them uncooked sides down, on a buttered tray. Place in a hot oven for 7–8 minutes to finish cooking the cutlets and to lightly gratinate the mixture at the same time.

Arrange in a circle on a round dish and surround with a cordon of Sauce Demi-glace.